Quick from scratch pizza sauce
This is a reasonably solid pizza sauce recipe. It is not the best one I use, but it works in a pinch when I am asked to put a late night pizza together at a friend's house. I can usually find all of the ingredients even in a badly stocked pantry.
| Servings | Prep Time |
| 8 batches of pizza sauce | 15 minutes |
| Cook Time |
| 20 minutes |
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This is a reasonably solid pizza sauce recipe. It is not the best one I use, but it works in a pinch when I am asked to put a late night pizza together at a friend's house. I can usually find all of the ingredients even in a badly stocked pantry.
|
Ingredients
- 15 ml olive oil
- 1 clove garlic peeled and crushed
- 1 medium onion finely chopped
- 400 g canned chopped tomatoes or whole canned tomatoes that are chopped
- 15 ml tomato paste
- 5 ml dried oregano
- salt to taste
- pepper to taste
Servings: batches of pizza sauce
Units:
Instructions
Prep
- Peel and crush the garlic
- Finely chop the onion
Cooking
- Over a medium flame, heat the olive oil in a saucepan
- Add the garlic to the saucepan
- Add the chopped onion to the saucepan
- Saute garlic and onion for 5 to 6 minutes, or until softened. Keep everything moving and don't let the garlic brown.
- Add the chopped tomatoes to the saucepan
- Add the tomato paste to the saucepan
- Sprinkle the dried oregano over the saucepan
- Bring to a simmer over medium flame.
- Lower the flame to about half of where it was and let everything simmer slowly for about 10 minutes, until the sauce reduces and thickens just a little.
- Stir once or twice during simmering.
Finishing Up
- Season the sauce to taste with salt and pepper, though it may not need either.
- Let the salt and pepper infuse in to the sauce for five more minutes
- Final taste, final adjustment with salt and pepper.
Recipe Notes
This sauce can be stored in a jar with a tight fitting lid in the refrigerator for up to a week and can be frozen almost indefinitely.
I usually store my sauce in 120g (4 oz) ZipLoc containers with the snap on lids.
The recipe scales to double, triple and above quantities very easily.